4 c. walnuts halves and lg. pieces
1 1/2 c. halved pitted dates
1 1/2 c. whole candied cherries
1 1/2 c. candied pineapple chunks
3/4 c. diced candied orange peel or lemon orange mixture
1 c. plus 2 tbsp. sifted flour
1 c. plus 2 tbsp. granulated sugar
3/4 tsp. baking powder
1 tsp. salt
4 eggs
1 1/2 tbsp. vanilla
2 tsp. rum flavoring
2 tsp. brandy flavoring

Combine walnuts, dates, cherries, pineapple, and orange peel. Resift flour with sugar, baking powder, salt over fruit; mix well. Beat eggs with vanilla and flavorings. Pour over fruit mixture. Stir until well blended. Turn into paper lined and greased 9 x 13 inch pan. Bake at 275 degrees for about 1 1/2 hours or until fruitcake tests done. Remove from oven and let stand in paper for 1/2 hour. Remove from pan, remove paper and cool thoroughly. Cut as shown in 4 or 6 pieces. Wrap in wax paper and then foil and freeze.